Vegan Pumpkin Pie
A silky, gently spiced vegan pumpkin pie with a flaky dairy-free crust, set with cornstarch instead of eggs. It's easy to make ahead, and it's the pie everyone asks for at Thanksgiving.
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Servings: servings
Equipment
- stand mixer or handheld mixer
- 9" tart pan or pie plate
Ingredients
- 2 ½ cups pumpkin puree
- 2 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 cup brown sugar
- ⅓ cup maple syrup
- ½ cup plant based milk
- 1 cup dairy-free heavy cream substitute or substitute coconut cream
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 vegan pie crust homemade or store bought
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
- To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, dairy-free heavy cream substitute, vanilla extract and salt. Use a handheld mixer to whisk until the mixture is completely smooth, with no lumps of cornstarch. You can also do this in a food processor or blender.2 ½ cups pumpkin puree, 2 tbsp cornstarch, ½ tsp ground cinnamon, 1 cup brown sugar, ⅓ cup maple syrup, ½ cup plant based milk, 1 cup dairy-free heavy cream substitute, ½ tsp vanilla extract
- Pour the filling into a 9-inch pie tin lined with the vegan pie crust and smooth the top. Bake in the preheated oven for 50-55 minutes, until the edges are set and the center still has a slight wobble. If the crust edges brown too quickly, cover them with a pie shield or strips of foil.1 vegan pie crust
- Let the pie cool on a wire rack at room temperature for 1 hour, then transfer to the fridge and chill for at least 4 hours (ideally overnight) until fully set. Slice and serve with vegan whipped cream.
Video
Notes
To set without eggs: Cornstarch thickens the filling as it bakes and it finishes firming up as it chills. Let the pie cool at room temperature, then refrigerate for at least 4 hours (overnight is best) before slicing.
Homemade crust: For the crispest bottom, blind-bake a homemade crust for 12-15 minutes at 375°F (190°C) with pie weights, then fill and bake as directed. A store-bought frozen shell can be filled straight from the freezer.
To make gluten-free: Use either a homemade or store bought gluten-free pie crust.
To store: Keep in the fridge, covered, for up to 4 days.
To freeze: Freeze the pumpkin pie as individual slices for up to 2 months in a freezer-friendly container. When ready to serve, allow to thaw fully in the fridge.
Nutrition (Estimate per Serving)
Calories: 408kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 157mgPotassium: 351mgFiber: 4gSugar: 37gVitamin A: 11916IUVitamin C: 4mgCalcium: 86mgIron: 3mg
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